This is a quick weeknight stir-fry built on a single seasoning packet, the kind you probably have in the back of the cupboard. A head of broccoli, some beef, and rice from the shelf make a complete dinner in under thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 1120 calories a serving, 78 g protein, 103 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set rice to cook in 2 cups water with a pinch of salt; it will take about 18 minutes.
2. Slice 12 ounces beef thinly against the grain. Cut 1 head broccoli into florets and trim stems. Mince 2 cloves garlic.
3. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add beef and cook until browned on both sides, about 3 to 4 minutes, then move to a plate.4 min
4. Add another tablespoon oil to the pan if needed and add broccoli florets. Stir-fry until they start to soften and char at the edges, about 5 minutes. Add garlic in the last minute.5 min
5. Return beef to the pan. Sprinkle the seasoning packet over everything and add 1/4 cup water. Toss to coat and cook until the sauce thickens and everything is hot, about 1 minute.1 min
6. Taste and adjust salt if needed. Serve over the cooked rice.

Note Swap chicken breast for beef if you prefer. Leftovers keep three days in the fridge; reheat gently in the skillet with a splash of water. Serve with pickled ginger or a sharp salad on the side to cut the richness.